HOT UNDER THE COLLAR DOUBLE-CHOCOLATE COOKIES

Ingredients Weight Measure
Butter, softened 8 oz. 2 sticks
Sugar 12 oz. 1-1/2 cups
Eggs 4 oz. 2 eggs
Vanilla 1 tsp.
TABASCO® brand Original Red Sauce 1 Tbsp.
Unbleached flour 12 oz. 2-3/4 cups
Cocoa 1/2 cup
Baking soda 1-1/2 tsp.
Salt 1-1/2 tsp.
Black pepper pinch
Semi-sweet chocolate, chopped 10 oz. 2 cups

Method

  1. Cream butter and sugar together, scraping sides of bowl.
  2. Add eggs, vanilla and TABASCO® Sauce and beat until smooth. Scrape down bowl.
  3. In a separate bowl, sift together flour, cocoa, baking soda, salt and pepper. Add to egg mixture and beat until combined.
  4. Stir in chopped chocolate.
  5. Using a 3-oz. scoop, portion out cookies, 2 inches apart, onto parchment-covered baking sheet.
  6. Bake about 12 minutes; rotate pan after 6 minutes if using convection oven.

Yield: 16 cookies